Third Grade, Cooking & Food Science Projects, Lessons, Activities (Page 3)

Is Plant-Based Milk as Protein-Packed as Dairy Milk?

Science Fair Project Idea

Scientific Method

What kind of milk do you drink in your household? Do you drink 2% dairy milk, whole dairy milk, or plant-based milk like almond milk or soy milk? Have you ever considered why you drink it? As more sustainable and alternative food options become increasingly available, people are interested in the nutritional value of plant-based foods. The US government dietary guidelines state that dairy milk is a good source of protein. Are plant-based milk sources also a good source of protein? In this… Read more

Save Those Spoiling Strawberries!

Science Fair Project Idea

Scientific Method

Fresh strawberries and summer just go together. Walking through the local farmers' market on a warm day, the bright, red strawberries call out to you, beckoning you to buy them and take them home. The next day, as you get ready to savor the delicious berries, you notice that yesterday's juicy, red strawberries are now covered in...eewwww, mold! In this cooking and food science fair project, you will investigate thermotherapy and whether this technique can preserve strawberries and prevent mold… Read more

Fruits Gone Bad? Discover Enzymatic Browning

STEM Activity

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44 reviews

Have you ever wondered why apple slices turn brown once you cut them or why a yellow banana gets dark spots over time? Both of these phenomena have the same cause: enzymatic browning triggered by an enzyme called polyphenol oxidase (PPO). In this activity you will find out how this enzyme works by turning a banana from yellow to brown in just a matter of seconds. Then you will explore how you can keep your apple slices looking fresh! Read more

Gelatin Pearls

STEM Activity

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Do you enjoy getting creative in the kitchen? If so, this activity is for you! Molecular cuisine—taking tools, ingredients, and methods typically used in science and using them in cooking—might sound fancy and complicated, but some techniques are easy to replicate! Get your hands wet, fire up your creativity, and see how rewarding it can be! Read more

Is That Really Bacteria Living in My Yogurt?

Science Fair Project Idea

Scientific Method

Have you ever noticed that most yogurt containers say they contain "live cultures"? What does that mean? The label is suggesting that the yogurt has living bacteria in it! While some types of bacteria can make you sick, some are actually important to keep you healthy. But individual bacteria are so tiny that you cannot see one with the naked eye, so how can you tell if bacteria are really living in your yogurt? In this science fair project, you will investigate whether yogurt actually… Read more

Shaking for Butter

Science Fair Project Idea

Scientific Method

Hot pancakes with butter running down the sides, freshly baked biscuits and pastries with butter, hot flaky potatoes with melted butter. Yum! It seems like everything tastes better when you add butter. But what is butter and how is it made? In this food science fair project, you will find out, and you will test different conditions for making butter and determine the best method. Read more

Which Cheesecake Baking Method is the Best?

Science Fair Project Idea

Scientific Method

Since ancient times, nothing has said "special" and "dessert" quite like cheesecake! The Romans even sacrificed their form of cheesecake, called libum, in religious ceremonies. Modern cheesecakes are more likely to be eaten at parties and at restaurants than used as sacrificial offerings, but no matter how they're enjoyed, all cheesecakes require some finesse in their baking and mixing to avoid common cheesecake faults, like cracking, collapsing, or failure to rise. In this cooking and food… Read more

You Want Fries With That? The Science of Crispy Potatoes

Science Fair Project Idea

Scientific Method

The first bite of a fresh-picked apple, the crunch of morning toast, the deep cut into rich, flaky layers of baklava, the pleasing snap of a chip. Besides being delicious, what do these foods have in common? They're crisp. They have a brittleness that causes them to shatter in your mouth when you first bite into them. It's a sensation that many people enjoy. Making potatoes crispy requires some extra cooking steps, as you'll discover in this food science project, but the results are well worth… Read more

Yuck, What Happened to My Apple? How Food Wrappings Affect Spoilage

Science Fair Project Idea

Scientific Method

Have you ever eaten half an apple and saved the other half for later, only to find that, by time you were ready to eat it, the apple did not look as tasty anymore? It may have turned brown and shriveled, and, if left out long enough, it may have spoiled. Do you think you could have prevented the other half from spoiling, or made it spoil less, if you had stored it differently, such as in the refrigerator in a food wrapping? In this cooking and food science project, you will investigate which… Read more

Can Baking Soda Substitute for Baking Powder in a Recipe?

Science Fair Project Idea

Scientific Method

There's nothing quite like the smell of fresh-baked muffins for breakfast on a Saturday morning! If you're into baking, you might want to try this project, which will give you insight into some of the chemistry that's going on in your muffin batter. You'll get some practical knowledge about substituting ingredients. Who knows, it may even get you started on the path to some new culinary inventions! Read more

Third Grade, Cooking & Food Science Projects, Lessons, Activities (51 results)

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